The Microencapsulation Of Cholesterol-Reducing Lactobacillus

In this paper, The microencapsulation of cholesterol-reducing lactobacillus was investigated. The experiment selects four kinds of effective cholesterol-reducing lactobacillus-Streptococcus thermophilus (6038)、Lactobacillus bulgaricus (6047)、Lactobacillus casei AA、Lactobacillus casei WB, the cholesterol-reducing rate is31.51%,33.84%,29.28%,38.30%respectively. Incubated the Lactobacillus casei WB into five kinds of selective medium separatedly, comparing the viablecount and the diameter of soluble calcium circle. And the result is that MRS medium is the best growth medium of Lactobacillus casei WB. And also Lactobacillus casei WB can live four days in the MRS medium. The number of viable bacteria can achieve1.8×108cfu/mL, and the diameter of soluble calcium circle is0.82mm.In the experiment of biocompatibility, chitosan, gelatin, andalginic acid, which have a better compatibility with Lactobacillus casei WB. Compared the yield of Lactobacillus casei WB microcapsule with three methods of coagulation method (gelatin andchitosan), double emulsion strategy (gelatin and sodium alginate), squeeze technique (chitosan and sodium alginate). The result shows that the production efficiency of W/O/W system formed from microencapsulation of Lactobacillus casei WB in amb-aspect emulsification (gelatin and sodium alginate) can reaches80.05%.Single-factor experiment were determined according the eight influencey factors of the production efficienc of microencapsulation. According to the result of single-factor experiment, adopt L9(34) orthogonal experiment. The results indicated that the optimum conditions of suspension density of Lactobacillus casei WB is20%, the concentration of sodium alginate and gelatin in inner water phase was2%、3%respectively, the concentration of gelatin in outer water phase was12%. The Lactobacillus casei WB microcapsule made in this method has a better acid resistance and entericsolubility and the yeild is86.62%. It can be stored for30days at10℃. The number of viable bacteria in the production can reach108 cfu/mL. The cholesterol-reducing can achieve36.07%.